MENU PLANNING

A menu listing dishes available on a particular day

• CARTE DE JOUR

• CARTE DU JOUR

• CART E JOUR

• NONE

Menu is a menu where multi-course meals with only a few choices are charged at a fixed total price.

• A LA CARTE

• TABLE D' HOTE

• ENTREE'

• BILL OF FAIRE

The following are points to consider in planning a menu except:

• PRODUCTION PROCESS

• TYPE OF MENU

• STYLE OF SERVICE

• TYPE OF COSTUMER

Fromage

• APPETIZER

• SOUP

• CHEESE

• EGG

The first light meal in French menu.

• ENTREE'

• BUFFET FROID

• RELEVE'

• ROTI

A food served separately along with the main course

• APPETIZER

• SOUP

• SIDE DISH

• DESSERT

Breakfast food products that are manufactured in a powdered form, which are generally prepared with the addition of milk and then consumed as a beverage.

This is a meal often bought from a store and contains the following: a sandwich or pastry, a bag of chips, salad or fruit and a bottled drink.

Name used for a large meal served after the family returned home from the morning's church services

• FULL DINNER

• TRADITIONAL DINNER

• SUPPER

• SUNDAY DINNER

Italian term for appetizer.